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Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    9 h
JennCD

JennCD

My 8-year-old and I love to cook together; here is one of our family recipes. The recipe calls for the chicken to be marinated for a few days, but that is a viewers' choice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1864 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

  1. Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NESTORIUS
21

NESTORIUS

5/12/2010

Very good. Made this in the last moment and marinated in sherry and italian dressing for just ten minutes. Used kalamata olives, which I think work better in combination with other ingredients than regular olives. Baked for the designated time, but also put on broil for a few minutes to give it a nice browning. Mmmm.

Cathy Myers
20

Cathy Myers

3/10/2011

Another keeper from AR! A couple of slight changes due to lack of a whole bottle of Italian salad dressing. I only had a few tbsp of bottled dressing so I improvised with EVOO, fresh lemon juice, scallion onions, 1 tsp crushed sage, 1tbsp crushed oregano, 4 large minced garlic cloves and cracked pepper for the marinade. Used kalamata olives for a more authentic Greek taste and threw in 2 tbsp of bottled sundried tomates I had to use up. I had a 1lb Jurrasic Park sized chicken breast that I pounded out and stuffed with all of the filling ingreduents and baked for 45 mins. Perfection! Definitely will make again. Served with orzo cooked in my homemade chicken stock and a Greek salad.

jjula1979
16

jjula1979

2/17/2011

Instead of artichoke hearts I use spinach. The feta in this dish brings out lots of great flavor. I serve this over brown rice...Make sure to OVERstuff the chicken...the extra sauce makes for a great rice topping!

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